Design and equipment for restaurants and foodservice
a management view
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Author
Contributions
- Thomas, Chris. - Contributor
Publication
1999 - Wiley, New York, New York (State)
Language
English
Word Count
127,500 words, Guess
Page Count
510 pages
Identifiers
- Open LibraryOL382487M
- ISBN-100471090689
- OCLC Control Number40073932
- OCLC Control Numberdesignequipmentf0000kats
- Library of Congress Control Number98044880
and 2 more
- Goodreads3914424
- LibraryThing4049326
Classifications
- DDC647.95/068/2
- LCCTX911.3.M27 K395 1999
Description
In these pages, you will find many helpful learning aids - including learning objectives, summaries, study questions, and more. Design and Equipment for Restaurants and Foodservice covers purchasing, installing, operating, and maintaining foodservice equipment; concept development, site selection, budgeting, and market research; utilities, safety requirements, and sanitation codes; designing kitchen and storage areas for maximum efficiency; and creating and enhancing atmosphere.
Subjects
Topics
Other Editions
- Design and equipment for restaurants and foodservice: a management view
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